VEGETARIAN TAMALE PIE

      Title: VEGETARIAN TAMALE PIE
  Categories: Casseroles, Vegetarian, Tex-mex
       Yield: 4 Servings
  
       1    Onion; chopped
       1    Garlic clove; minced
       1 tb Oil
       2 c  Pinto beans, cooked; mashed
            -(or canned refried beans)
     1/4 c  Bell pepper, green; chopped
       2 ts Chili powder
     1/2 ts Cumin, ground
       2 tb Tomato paste
     1/2 c  Olive, black, pitted
 
 MMMMM---------------------------CRUST--------------------------------
   1 1/2 c  Cornmeal, yellow
       1 c  ;Water, cold
       2 c  ;Water, boiling, with
     1/2 ts Salt
       4 oz Cheddar; grated
  
   Preheat the oven to 350 F.  Saut‚ the onion and garlic in oil.
   Combine the beans, tomato paste, and seasonings (omit the seasonings
   or adjust to suit your taste if you are using canned, seasoned
   refried beans). Add the onion and garlic, and the green pepper and
   olives.
   
   For the crust, stir the cornmeal into one cup of cold water, then into
   boiling salted water. Cook and stir until the mixture is thick.
   
   Grease an eight-inch square pan.  Spread a little more than half of
   the cornmeal in the bottom of the pan. Pour the filling over the
   crust and spread evenly. Spoon the remaining cornmeal on top, and
   spread a bit (but it won't cover the whole top). Sprinkle the grated
   Cheddar on top. Bake for 35 minutes at 350 F. This will be easier to
   serve if you let it stand for ten minutes before cutting.
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